Oven Baked Chicken Breasts (Print View)
Herb-seasoned chicken breasts baked tender and juicy in the oven—a simple, healthy weeknight main dish ready in 35 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5–6 oz each)
→ Marinade and Seasoning
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - 1 tsp dried Italian herbs (oregano, basil, thyme)
06 - ½ tsp onion powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
→ Optional Garnish
09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges for serving
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Pat the chicken breasts dry with paper towels and arrange them on the prepared baking sheet.
03 - In a small bowl, combine the olive oil, garlic powder, paprika, dried Italian herbs, onion powder, salt, and black pepper. Stir until a uniform paste forms.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, ensuring full coverage.
05 - Place the baking sheet in the preheated oven and bake for 18–25 minutes depending on thickness, until the internal temperature registers 165°F on an instant-read thermometer.
06 - Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute before slicing.
07 - Sprinkle with chopped fresh parsley and serve with lemon wedges alongside roasted vegetables, rice, or a green salad.
# Expert Hints:
01 -
- The spice rub forms a subtle crust that locks in moisture, so you never end up with dry, chalky chicken again.
- It uses ingredients you probably already have in your cabinet, which means zero extra grocery runs on a busy evening.
02 -
- Overcooking by even three minutes is the difference between silky and rubbery, so set a timer and trust your thermometer over the clock.
- Letting the chicken rest is not optional because cutting early sends every drop of moisture straight onto the plate instead of staying inside the meat.
03 -
- If your chicken breasts vary in thickness, place them between two sheets of plastic wrap and pound the thick end gently with a rolling pin until everything is roughly even.
- Toasting the dried herbs in the olive oil for thirty seconds in a warm pan before mixing the rub releases volatile oils and doubles the fragrance of the final dish.